Description
A delightful fusion dessert combining the flaky, crisp layers of traditional baklava with a sweet, tart apple filling and warm maple syrup drizzle. This Apple Pie Baklava offers a perfect balance of cinnamon-spiced apples, toasted nuts, and buttery phyllo, making it an irresistible treat for any occasion.
Ingredients
Scale
Baklava Layers
- 1 package phyllo dough, thawed and at room temperature
- 3/4 cup unsalted butter, melted
Filling
- 3 medium tart apples (such as Granny Smith), finely diced
- 1 cup chopped walnuts or pecans, toasted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
Syrup
- 3/4 cup pure maple syrup
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking dish to prevent sticking.
- Make Filling: In a mixing bowl, combine the finely diced apples with ground cinnamon, nutmeg, brown sugar, vanilla extract, and toasted chopped nuts. Stir well to blend the flavors and set aside.
- Layer Phyllo Sheets: Begin by layering 8 to 10 sheets of phyllo dough in the prepared baking dish, brushing each sheet thoroughly with melted butter to ensure crispiness and flavor.
- Add First Filling Layer: Spread one-third of the prepared apple-nut mixture evenly over the layered phyllo sheets.
- Continue Layering: Add another 6 to 8 buttered phyllo sheets on top of the filling, followed by the second third of the apple-nut mixture. Repeat this layering once more with the remaining filling.
- Top Layer: Finish with a final layer of 8 to 10 buttered phyllo sheets, brushing each sheet with melted butter as before.
- Score the Baklava: Carefully cut the unbaked baklava into diamond or square shapes using a sharp knife to facilitate even baking and portioning.
- Bake: Place the baklava in the oven and bake for 45 to 50 minutes or until the top turns golden brown and crisp.
- Warm Maple Syrup: While baking, gently warm the maple syrup on the stovetop. Optionally, infuse with a cinnamon stick for extra flavor.
- Drizzle Syrup: Once the baklava is hot out of the oven, pour the warmed maple syrup evenly over the entire dish to seep into the layers.
- Rest Before Serving: Allow the baklava to sit for at least 4 hours or preferably overnight to let the flavors meld and the syrup to fully absorb before serving.
Notes
- Be patient when handling phyllo dough as it is delicate and can tear easily. Keep unused sheets covered with a damp towel to prevent drying out.
- To toast nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until fragrant.
- For a deeper flavor, infuse the maple syrup with cinnamon or a citrus peel while warming.
- Store leftovers covered in the refrigerator; reheat slightly before serving for best texture.
- This recipe requires advance planning due to resting time after baking.
